Want to know when I share a new recipe? Subscribe today!
More Winter Soups
Carrot & Coriander Soup
Carrot and coriander soup is one of those recipes I always come back to. It’s fresh, bright, and full of gentle flavour – perfect for cooler days or when I need something light but nourishing. I simmer carrots with onion, garlic, and ground coriander, then blend it all to a silky finish with a handful of fresh coriander stirred through at the end. It’s quick to make, budget-friendly, and lovely with a swirl of yoghurt or a slice of warm bread. Simple and comforting.
Ingredients
- 1kg carrots, diced
- 1 tsp salted butter
- 1 tbsp olive oil
- 1 cup onions, diced
- 1/2 tsp coriander, ground
- 1 tsp garlic, minced
- 2 tbsp crème fraîche
- 10g fresh coriander
- 5 cups chicken stock
- Salt and pepper
Instructions
- Preheat your oven to 200°C.
- Lightly brush the carrots with olive oil, and season them with salt and pepper.
- Arrange the seasoned carrots in a single layer on a baking tray, then roast them in the preheated oven for 1 hour. Once done, take them out of the oven and set them aside.
- While the carrots are roasting, heat olive oil in a large pot over medium heat.
- Cook the onion in the pot for 10 minutes until it becomes soft and starts to color. Add coriander and garlic, and cook for an additional 2-3 minutes until fragrant.
- Add the roasted carrots to the pot, along with the stock. Bring the mixture to a boil, then cover and reduce the heat to simmer for 15 minutes.
- Remove the pot from heat and use a stick blender to blitz the mixture until it becomes smooth.
- Add fresh coriander to the pot and blitz again until the coriander is well distributed throughout the soup.
- If desired, stir in crème fraiche (optional). Season the soup with salt and pepper to taste.
- Serve the soup hot.
What I Cook With
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 193Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 14mgSodium: 447mgCarbohydrates: 25gNet Carbohydrates: 0gFiber: 6gSugar: 11gSugar Alcohols: 0gProtein: 7g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
Want to know when I share a new recipe? Subscribe today!
Carrot and Coriander Soup Recipe
A Favourite for a Reason
My husband isn’t too fussy an eater, which is brilliant for someone like me who likes to throw things into pots and see what happens. It gives me the freedom to try new flavours, make up combinations, and play around in the kitchen without worrying about a turned-up nose or dramatic proclamations. That said, when it comes to soup, he does have a favourite. If I ever ask what soup he wants, it’s always the same answer: carrot and coriander soup.
This recipe is exactly what it says it is. It’s carrot soup, gently spiced and infused with the warm earthiness of coriander. The first time I had it, Husband made it for me – I watched closely, took mental notes, and then the next time I made it, well, I couldn’t help myself. I tinkered, I refined, I experimented, and I made it considerably better. It’s bolder, more rounded. Deeper. It still tastes like carrot and coriander soup, but better. More itself, if that makes sense.
The key difference is in how the carrots are treated. Rather than boiling them straight off, I roast them first to bring out their natural sweetness – that Maillard Reaction kicks in, and everything starts to smell deeply savoury and a bit magic. Sure, it takes a bit longer, but I think that’s part of the charm. There’s a patience to this soup. A quiet sort of coaxing. You’re not just throwing things together. You’re building something.
Why Roasting Makes All the Difference
Roasting the carrots is the moment this soup goes from simple to something special. It draws out that sweet, earthy flavour in a way that boiling just doesn’t manage. The edges caramelise, the colour deepens, and the taste is richer from the get-go. It’s that little bit of extra effort that transforms the whole dish.
First things first, I spread the carrots out on a tray, making sure they’re not piled on top of each other. I want them browning not steaming! Then, I pop them in the oven and get on with prepping everything else. The kitchen starts to smell like a cross between roast dinner prep and something vaguely exotic – thanks to the coriander waiting its turn.
Once the carrots are golden and soft, they’re ready to join the onions and garlic. That’s when the flavour really starts to come together. The sweetness of the roasted carrot meets the softness of the sautéed onion, and the coriander wraps around it all like a warm hug. Add a splash of stock, a stir of crème fraîche, and a good pinch of salt and pepper, and you’re there.
Cooking With Intention
This isn’t a soup you rush. It’s not one of those chuck-it-in-the-pot-and-hope-for-the-best situations. This is about layering flavour, coaxing out the best from each ingredient, and treating them with a bit of care. It’s what makes the difference between something that’s fine… And something that makes you pause mid-spoonful and go, oh, that’s good.
I think that’s one of the things I love most about cooking. You don’t always need expensive ingredients or complicated techniques – just a bit of intention, a bit of love. Give your ingredients the time they need, let the flavours develop and taste as you go. It’s not fancy – it’s just paying attention.
And when that soup hits the bowl? It’s smooth and golden, with a gentle warmth and a rounded richness that feels far more luxurious than its humble ingredients should allow. A little swirl of crème fraîche on top, maybe a few leaves of coriander if I’m feeling fancy, and that’s dinner done. Simple. Comforting. Good.
Ingredients Breakdown
Carrots are, of course, the base of this soup. I use them generously, chopped up into rough pieces to roast until soft and caramelised – that touch of char is what gives the soup its depth. Onions come in next, finelu diced and slowly softened in butter and olive oil until sweet and golden.
Coriander plays a dual role – a little ground coriander added early to infuse into the base, and a scattering of fresh coriander stirred through at the end for brightness. Garlic is always a welcome addition, adding that mellow background flavour that supports everything else.
The base of the soup is lifted with good quality chicken stock – I like using stock because it adds body and a savoury backbone. Crème fraîche brings a gentle creaminess, giving the soup a slightly velvety finish without being heavy. And, of course, salt and pepper – never forget to season, that’s what makes all the difference in bringing everything together.
we love carrot and coriander soup in our house. never thought to use creme fraiche though. must try it. thanks for sharing.